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JPS5932115B2 |
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JPS5988083A |
PURPOSE: To prepare vinegar having stable quality and excellent taste and flavor, by using milo having low ash-content as a raw material. CONSTITUTION: Grains of milo are completely husked by a rice cleaning machine, etc., and crushed wi...
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JPS594114B2 |
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JPS591475B2 |
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JPS5852630B2 |
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JPS58179481A |
PURPOSE: To prepare vinegar in high efficiency, by charging unrefined sake in an aeration tank, inoculating acetobacter to the sake, fermenting under aeration, transferring the fermentation product to an aeration and agitation tank when ...
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JPS58162286A |
PURPOSE: To obtain seasoning vineger capable of preventing the aging of SUSHI rice and keeping its original taste, by adding a sugar alcohol or a fatty acid ester to mixed vinegar. CONSTITUTION: Vinegar is incorporated with salt, surgar ...
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JPS5834111B2 |
PURPOSE:To carry out the saccharifying fermentation of grains, without using the steaming and cooling devices and the energy necessary for the devices, by immersing crushed grains in an alkaline solution to effect the gelatinization and ...
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JPS58116673A |
PURPOSE: To obtain an edible vinegar sanitarily in high yield in a short time in preparing the edible vinegar in a closed fermentation tank by the stationary fermentation method, by adjusting the oxygen concentration in the fermentation ...
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JPS5820261B2 |
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JPS5817585B2 |
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JPS5810073B2 |
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JPS5828272A |
PURPOSE: The cross section area of the opening is adjusted, according to the temperatures at the inside and outside of the static fermentation tank and the acid formation rate, to control its natural aeration rate while vinegar fermentat...
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JPS583662B2 |
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JPS581914B2 |
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JPS57177485U |
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JPS5744314B2 |
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JPS57501610A |
Method for carrying out biological and chemical conversion processes which require the presence of one or more catalytically active substances, such as enzymes, microorganisms, cells, organelles, cell homogenates, and organic or inorgani...
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JPS57138377A |
PURPOSE: To obtain a vinegar containing vitamins B1, B2 and C, iron, calcium, etc. almost intact, by utilizing the juice of a sugar cane with a large amount of water contained therein. CONSTITUTION: A juice of a sugar cane (cane juice) i...
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JPS57105184A |
PURPOSE: To prepare a processed vinegar having a diminished irritant smell and good flavor, by evaporating a brewed vinegar for a given time. CONSTITUTION: A raw material liquor containing alcohol is oxidized and fermented by acetic acid...
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JPS5718460B2 |
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JPS5763077A |
PURPOSE: To prepare an alkaline health drink having an increased calcium concentration in an aqueous solution without an unpleasant taste and smell of vinegar, by combining calcium lactate as a calcium ion source with pure rice vinegar a...
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JPS5754583A |
PURPOSE: To prepare a vinegar having improved flavor and taste efficiently, by subjecting a raw material mash to vapor-liquid contact spinner culture by a closed type fermentation tank, and using an evolving exhaust gas in circulation wh...
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JPS5743679A |
PURPOSE: To prepare extremely tasty vinegar free from bitterness caused by naringin, by subjecting a pressed solution of peels of citrus fruits after squeezing fruit juice to alcohol fermentation, followed by acetic fermentation. CONSTIT...
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JPS5743680A |
PURPOSE: To prepare vinegar having improved flavor without adding additives at the end of acetic fermentation, by subjecting a saccharified solution of grain mixture or its alcohol fermentation solution and an alcohol-containing solution...
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JPS5743681A |
PURPOSE: To prepare vinegar having improved flavor, by blending two or more of saccharified solutions of raw material grains or their alcohol fermentation solutions to give an alcohol-containing solution for preparing vinegar, followed b...
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JPS577710B2 |
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JPS5726592A |
Acetic acid has been prepared by a fermentation process using Clostridium thermoaceticum in a varied form obtained by repeated fermentations under anaerobic conditions and low redox potentials at successively more acidic pH's than the or...
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JPS575510B2 |
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JPS571295B2 |
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JPS5653981B2 |
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JPS56102784A |
PURPOSE: To prevent the contamination of acetic acid fermention liquid with bacteria, and to obtain aged fermentation liquid having excellent taste and flavor, by storing acetic acid fermentation liquid keeping the whole liquid surface t...
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JPS5699788A |
PURPOSE: To reduce the surface area of acetic acid fermentation liquid during storage, and prevent the contamination with saprophytes and the evaporation loss of the liquid, by keeping the surface of the liquid in a thin tube attached to...
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JPS5632910B2 |
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JPS5625215B2 |
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JPS5621389B2 |
Vinegar having an acetic acid concentration higher than 18 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of the fermenting broth after the initiation of the fermentation at 27 DEG -32 DEG...
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JPS5618190B2 |
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JPS5611430B2 |
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JPS5611431B2 |
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JPS5626186A |
PURPOSE: To prepare a vinegar rich in a nutritive value of mineral safely at a very low cost, by incorporating a food containing much mineral and a seaweed into a vinegar. CONSTITUTION: The eggshell of a hen's egg or other poultry egg or...
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JPS5618586A |
PURPOSE: Ethanol is added to the turbid concentrate from an acetic fermentation mixture to precipitate the turbid substances, which is removed by filtration or centrifugation, whereby the filtration of the turbid substances with usual fi...
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JPS5550667B2 |
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JPS5540236B2 |
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JPS55131380A |
PURPOSE: To obtain steamed polished rice in a short time, to prepare a raw material for sake, soy sauce, and vinegar, of uniform quality, and to save time and fuel consumption, by steaming humidified fine flour of polished rice. CONSTITU...
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JPS5548381A |
PURPOSE: To provide a concentrate containing L-amino acids effective as the nutrients of man, animals and vegetables, by concentrating vinegar prepared from unpolished rice, rice malt and water. CONSTITUTION: Unpolished rice is washed wi...
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JPS5510232B2 |
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JPS558149B2 |
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JPS558150B2 |
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JPS557028A |
PURPOSE: To provide sugared vinegar which is good for the health and increases its acidity with time by the living yeast existing in the vinegar. CONSTITUTION: A mixture of (A) 180 l of water, (B) 20 kg of muscovado, and (C) malted rice ...
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JPS557029A |
PURPOSE: To provide tangerine vinegar containing tangerine juice as one of the raw materials, which is good for the health and increases its acidity with time by the living yeast existing in the vinegar. CONSTITUTION: A mixture of (A) 10...
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